The pork belly is fried fragrant, dry and fragrant, the dry taste is light and thick, soft and hard, depending on the quality of the market, it must be strong and fragrant, the more tender the better, first stir-fry the oil and return to the water to moisten the bottom taste, cook the soy sauce, just collect the juice and set aside, and the pork belly will be fried until it is burnt

Stir-fry the pork belly until fragrant

The aroma is dry and the taste is light and hard, and the hardness depends on the quality of the market

It must be a strong fragrance The more tender the better

Stir-fry the oil first, return to the water and moisten it to cook the soy sauce

Remove the juice from the pan and set aside

Stir-fry the pork belly until fragrant, cook in soy sauce and stir-fry the garlic until fragrant

The hot water is soft, the chili pepper is dried and green, and the fragrant and dry seasoning are turned out of the pot, soft and tender, burnt and fragrant, very good for rice